Baked Ham Stuffed Mushrooms Recipe 55 Food

POLISH BAKED HAM STUFFED MUSHROOMS

Steps:

• Set oven at 350 degrees F.
• Wash and drain mushrooms, remove stems, and reserve caps.
• Chop stems to make 1 cup.
• Cook chopped stems and green onion in butter until tender.
• Stir in flour, savory and 1/8-teaspoon pepper.
• Add wine and 2 tablespoons water.
• Cook and stir until thickened and bubbly.
• Stir in ham and cheese.
• Fill caps and place on 16 x 10 x 1 inch baking pan.
• Top with breadcrumbs and bake 15 to 20 minutes.

HAM AND CHEESE STUFFED MUSHROOMS

Steps:

• Finely chop two of the field mushrooms and mix together in a bowl with the smoked ham, mozzarella and crushed garlic, then season well with salt and freshly ground black pepper. Fill the remaining eight mushrooms with the mixture.
• Put the mushrooms in a large oven dish, drizzle with the olive oil and cook for 7 mins on high. Serve on top of the salad leaves, and make sure you have plenty of crusty bread to mop up the juices.

HAM AND CHEESE STUFFED MUSHROOMS

Steps:

• Melt butter in medium skillet on medium heat. Add garlic; cook and stir 1 min. or until tender.
• Add mushroom caps, top sides down, to skillet; top with tomatoes, spinach and ham. Add water to skillet; cover. Cook on medium-low heat 8 min. or until mushrooms are tender. Top with cheese. Remove from heat.
• Let stand, covered, 1 min. or until cheese begins to melt. Cut each mushroom into 6 wedges to serve.

GROUND BEEF AND HAM STUFFED MUSHROOMS

Steps:

• Prepare a large baking sheet.
• Carefully remove the stems off of the mushroom caps and finely chop; set aside.
• Place the mushroom caps stem side down on a baking sheet and place in a 375 degree F oven for about 12-15 minutes to release their moisture; set aside until cool enough to handle.
• Heat butter and oil in a large skillet until hot and cook the ground beef with onion and garlic until the beef is browned (about 8 minutes) stirring occasionally.
• Add in the chopped mushroom stems, chopped ham, Parmesan cheese and sherry; cook stirring for 5 minutes.
• Remove from heat and add in the bread crumbs, salt and pepper (or cayenne pepper if using); mix to combine.
• Divide and stuff the ground beef mixture into each mushroom cap pushing down into the cap using you fingers or the back of a spoon.
• Sprinkle with grated mozzarella cheese or Parmesan cheese.
• Set oven to broil heat and broil the caps about 3-inches from heat for about 2-5 minutes.
• Serve hot.

DEVILED HAM-STUFFED MUSHROOMS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with foil.
• Mix cream cheese, deviled ham, onion soup mix, Worcestershire, and curry powder together in a bowl until well blended.
• Stuff each mushroom with cream cheese mixture and place on the baking sheet with the stuffing facing up. Sprinkle with Parmesan cheese.
• Broil in the preheated oven until cheese is nicely melted, 3 to 5 minutes.

EASY STUFFED MUSHROOMS

Steps:

• Set oven to 350 degrees.
• Butter a shallow baking dish.
• Clean mushrooms with a brush (do not use water to clean the mushrooms).
• Gently twist off stems, setting mushroom caps aside.
• Finely chop stems, very small.
• In a bowl mix crumbs with the chopped stems, melted butter, Parmesan, salt (I use seasoned salt), black pepper and garlic powder.
• Fill caps with crumb mixture.
• Top with grated mozza cheese (at this point, the mushrooms may be refrigerated then baked at a later time).
• Set caps on buttered baking dish.
• Bake for about 7-8 mins, or until cheese is melted, and mushrooms are hot.

BAKED STUFFED MUSHROOMS

Steps:

• Wash mushrooms, remove stems and chop them fine.
• Sauté in 2 T.
• butter.
• Sprinkle with garlic salt and pepper.
• Add parsley and crumbs to make stuffing.
• Melt rest of butter and put in baking dish.
• Stuff caps and place in dish, sprinkle with cheese and bake at 350° for 10-15 minutes.